I absolutely love this chocolate cherry cake recipe because it perfectly combines the rich, decadent flavors of chocolate and cherries with a delightful kick of kirsch. Plus, it’s incredibly satisfying to make, with each layer adding a unique texture and taste that’s bound to impress everyone at the table.
I adore taking classic desserts and reimagining them as no-bake transformations. That is precisely what I have done with this Schwarzwälder Kirschtorte.
My recipe begins with a crust made from crushed chocolate wafer cookies and melted butter. It is a crust with flavor, and it’s sturdy enough to hold the tall, mousse-like layers that define this dessert.
Speaking of layers, there are three of them.
Ingredients
Chocolate Wafer Cookies:
Give a base that is sweet, chocolaty, and full of carbs to provide energy.
Dark Cherries:
They add a natural sweetness and tartness, and are rich in antioxidants.
Kirsch:
A cherry brandy that deepens flavor and adds a kick.
Heavy Cream:
Provides density and a smooth, creamy mouthfeel.
Dark Chocolate:
Rich in antioxidants, provides a chocolatey flavor reminiscent of sweet dark chocolate.
Ingredient Quantities
- 200g chocolate wafer cookies, crushed
- 100g unsalted butter, melted
- 300g dark cherries, pitted and halved
- 2 tbsp kirsch (cherry brandy)
- 400ml heavy cream
- 50g powdered sugar
- 1 tsp vanilla extract
- 100g dark chocolate, grated or shaved
- Chocolate shavings and cherries, for garnish
Instructions
1. In a bowl, mix the melted butter with the crushed chocolate wafer cookies. Combine thoroughly and then press the mixture into the bottom of a springform pan to create an even, sturdy base. Chill the base for 30 minutes to set it and make it easier to un-mold the cake later.
2. In another bowl, combine the pitted and halved cherries with kirsch. While you make the rest of the cake, let the cherries marinate.
3. In a big mixing bowl, whip the heavy cream until it starts to thicken. Slowly add the confectioners’ sugar and vanilla extract, and keep beating the mixture until the cream reaches stiff peaks.
4. Fold half of the grated or shaved dark chocolate, or any other chocolate that you will use for the next step in the recipe, into the whipped cream mixture. Be sure to do this step gently and with some care so that you don’t deflate the whipped cream.
5. Half of the whipped cream mixture should be spread over the chill cookie crust, the surface then being smoothed with a spatula to achieve a level top.
6. Distribute the marinated cherries evenly over the whipped cream.
7. Take the leftover whipped cream and spoon it onto the layer of cherries, spreading it out evenly so that it covers the layer of cherries completely.
8. Evenly sprinkle the leftover grated or shaved dark chocolate over the top of the cake, ensuring an even layer.
9. Chill the cake for a minimum of 4 hours, or until the filling is set and firm.
10. Before serving, add a decorative touch to the chocolate cake by garnishing it with extra chocolate shavings and fresh cherries. Release the cake from the springform pan, taking care not to break it, and cut it into wedges to be served. Plate as desired and eat either at room temperature or cold; the cake can be made the day before serving, a nice bonus when trying to time dessert for a special occasion.
Equipment Needed
1. Mixing bowls (3)
2. Springform pan
3. Measuring cups and spoons
4. Spatula
5. Electric mixer or whisk
6. Knife
7. Cutting board
8. Grater or peeler (for chocolate)
9. Spoon
10. Refrigerator
FAQ
- Q: Can I use frozen cherries instead of fresh?A: Yes, you can use frozen cherries. Just make sure to thaw and drain them very well beforehand to not add excess moisture.
- Q: Is there a substitute for kirsch if I don’t have it?A: It is possible to substitute kirsch with cherry juice or other fruit brandy. However, the flavor might not be exactly the same.
- Q: How long does the torte need to chill before serving?B: For perfect setting, it’s best to chill the torte for at least 4 hours or overnight.
- Q: Can I make the torte in advance?A: Yes, this torte can be made a day ahead and kept in the fridge until it’s time to serve it.
- Q: What type of chocolate is best for the torte?A: For a rich, chocolatey flavor, high-cocoa-content dark chocolate is recommended, but use any dark chocolate you enjoy.
- Q: Can I use a different type of cookie for the base?Certainly, if preferred, the base can also be made from graham crackers or digestive biscuits.
- Q: How do I prevent the cream from being too runny?B: Make sure the cream is very cold when you begin whipping. Be cautious, too, about whipping for too long; the whipped cream can quickly turn to butter.
Substitutions and Variations
Chocolate wafers: Use chocolate graham crackers or chocolate digestive biscuits in place of chocolate wafer cookies.
Kirsch (cherry brandy): Use cherry juice or a small amount of almond extract in its place for a non-alcoholic option. A small amount of cherry juice is less potent than kirsch, so two parts juice to one part extract is more like kirsch.
Cream: Use whipping cream or coconut cream for a dairy-free alternative.
Semi-sweet chocolate or milk chocolate can replace dark chocolate if you prefer a sweeter taste.
Pro Tips
1. Cookie Crust Tips: To ensure your cookie crust holds together well and is easy to slice, make sure the cookies are finely crushed. A food processor works best for achieving a uniform texture. Press the mixture firmly into the pan using the back of a spoon or the bottom of a glass.
2. Enhancing Cherry Flavor: If you want a more intense cherry flavor, consider reducing the kirsch with a bit of sugar in a small saucepan to create a syrup, then pour it over the cherries before marinating. This will give your cherries a more robust flavor.
3. Perfect Whipped Cream: Use chilled bowl and beaters when whipping your cream. This helps in achieving stiff peaks faster and gives the whipped cream a stable structure, which is crucial for maintaining the cake’s layers.
4. Even Chocolate Distribution: When grating or shaving chocolate, use a microplane or a vegetable peeler for fine, delicate shavings that will melt beautifully in your mouth. Gently toss the shavings with a bit of cornstarch to prevent clumping when sprinkling over the cake.
5. Make Ahead: For best results, prepare the cake a day in advance and let it chill overnight. The flavors meld together beautifully over time, and the additional chilling helps the cake hold its shape when cut.
No Bake Schwarzwalder Kirschtorte Recipe
My favorite No Bake Schwarzwalder Kirschtorte Recipe
Equipment Needed:
1. Mixing bowls (3)
2. Springform pan
3. Measuring cups and spoons
4. Spatula
5. Electric mixer or whisk
6. Knife
7. Cutting board
8. Grater or peeler (for chocolate)
9. Spoon
10. Refrigerator
Ingredients:
- 200g chocolate wafer cookies, crushed
- 100g unsalted butter, melted
- 300g dark cherries, pitted and halved
- 2 tbsp kirsch (cherry brandy)
- 400ml heavy cream
- 50g powdered sugar
- 1 tsp vanilla extract
- 100g dark chocolate, grated or shaved
- Chocolate shavings and cherries, for garnish
Instructions:
1. In a bowl, mix the melted butter with the crushed chocolate wafer cookies. Combine thoroughly and then press the mixture into the bottom of a springform pan to create an even, sturdy base. Chill the base for 30 minutes to set it and make it easier to un-mold the cake later.
2. In another bowl, combine the pitted and halved cherries with kirsch. While you make the rest of the cake, let the cherries marinate.
3. In a big mixing bowl, whip the heavy cream until it starts to thicken. Slowly add the confectioners’ sugar and vanilla extract, and keep beating the mixture until the cream reaches stiff peaks.
4. Fold half of the grated or shaved dark chocolate, or any other chocolate that you will use for the next step in the recipe, into the whipped cream mixture. Be sure to do this step gently and with some care so that you don’t deflate the whipped cream.
5. Half of the whipped cream mixture should be spread over the chill cookie crust, the surface then being smoothed with a spatula to achieve a level top.
6. Distribute the marinated cherries evenly over the whipped cream.
7. Take the leftover whipped cream and spoon it onto the layer of cherries, spreading it out evenly so that it covers the layer of cherries completely.
8. Evenly sprinkle the leftover grated or shaved dark chocolate over the top of the cake, ensuring an even layer.
9. Chill the cake for a minimum of 4 hours, or until the filling is set and firm.
10. Before serving, add a decorative touch to the chocolate cake by garnishing it with extra chocolate shavings and fresh cherries. Release the cake from the springform pan, taking care not to break it, and cut it into wedges to be served. Plate as desired and eat either at room temperature or cold; the cake can be made the day before serving, a nice bonus when trying to time dessert for a special occasion.
